This recipe makes 2 nine inch pies. Great for breakfast, brunch or lunch. You may want to modify this recipe to your liking. I didn’t add any liquids to this because of the large quantity of vegetables I added that lose moisture as they cook. If you like more eggs and cheese, and less veggies, you may have to add in some milk and / or adjust ingredient quantities. My household loves veggies so we like how this particular pie is packed with various textures and flavors.
2 prepared pie crusts
I used commercial, but you can make your own if desired. Some people prebake the crust for 10 mins or so but I don’t as I like my crust slightly moist and have never had a problem doing it this way.
2 cups shredded mozzarella cheese
1 1/3 cup chopped mushrooms, I used a mix of baby bellas and shiitake.
2/3 cup chopped fresh spinach
2/3 cup chopped red bell pepper
2/3 cup red onion chopped
1/3 cup chopped fresh italian parsley
1 tsp – 1 tbl minced fresh garlic
1 tsp himalayan rock salt
1/2 tsp ground black pepper
Mix all of the filling ingredients together thoroughly and then pour 1/2 of the mix into each pie shell. Bake in preheated oven at 375 for approx 40 mins, or until a fork or toothpick inserted in the middle, comes out clean. Cool and serve. Enjoy.